sweet chili burning
Ok, the burning only occurs when one adds Sriracha, aka Hipster Ketchup. Otherwise it’s just sweet and garlicky and yum.
I found this recipe via pinterest and have been eyeballing it for a couple of weeks. I finally decided that it was time to make it and Kroger had just the amount of precleaned shrimp that I needed. Kismet! Sparks and I both went back for seconds! Then, a couple of days later, I repeated the recipe with chicken.
I made some changes, adding vegetation. Here’s my final recipe:
- 1 pounds uncooked large shrimp, peeled and deveined
- 1 tablespoon butter (stovetop version only)
- julienned sweet bell pepper
- sliced green onion (4)
- snow peas, trimmed
- 1/4 cup Asian sweet chili sauce (like Mae Ploy)
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Reserved marinade (in directions)
- 1/4 cup water
- 2 teaspoons cornstarch
- Salt and pepper to taste
- sriracha to taste
- sesame seeds
Asian Sweet Chili Marinade
Glaze:
Garnish
Instructions
- In a medium bowl, whisk together all of the Asian Sweet Chili Marinade Ingredients. Measure out 1/4 cup and add this to a large freezer bag along with shrimp (the remaining Marinade will become your Glaze). Marinate 30-60 minutes.
- STOVETOP DIRECTIONS: Stir-fry veggies until tender in a tablespoon of butter. Remove to a plate.
- Melt butter in a large wok over medium high heat. Add shrimp and cook just until opaque, about 3 minutes. Remove shrimp to a plate.
- Whisk 1/4 cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to wok and simmer until thickened. Add shrimp and veggies and toss to combine.
- Season with salt and pepper to taste. Stir in sriracha for more heat if desired. Garnish with sesame seeds and cilantro (optional).